Smoked provolone and ample amounts of gardiniera are they keys to a great meatball sandwich.
I went to brunch on Saturday with some girlfriends and ordered the brunch special – some sort of crawfish and grits benedict – and a side of potatoes. Our waiter apparently didn’t think it would be helpful to mention that the special already came with a heaping pile of potatoes and ordering a side of them might be a bit excessive.
Apple and peanut butter in my photography corner
And after — carnitas!
Clockwise from left: carnitas, arroz a la mexicana, black beans, roasted tomato salsa, sour cream, green hot sauce, Jesus, tortilla chips, cotija, chopped onion, cilantro, guacamole, tortillas
Carnitas: The Homesick Texan
Arroz a la Mexicana: modified from The Art of Mexican Cooking
Likely progression of leftovers: more tacos, then nachos, and then freezer burritos with whatever is left
My plate. I could eat this every day.
The carnitas from The Homesick Texan are shockingly easy to prepare, and the results are incredible. You slice a pork shoulder into large pieces, add it to a pot with water, orange juice, and salt (I also added two dried New Mexico chiles), and turn on the stove. There’s no trimming of the fat, very minimal stirring, and aside from turning up the heat after a couple of hours so the liquid evaporates and the fat renders, you basically do nothing. That little amount of effort is rewarded with a pot of rich, crispy pork that goes especially well with anything fresh and green – guacamole, cilantro, tomatillo salsa, green hot sauce…
An eclair to share for dessert. Rustica’s vanilla pastry cream is unreal.
Sunday morning latte-fueled bagel prep
Filling up on fruit in anticipation of a mid-afternoon bagel
Poppy seed bagel + cream cheese + clementines + coffee
Happy MLK & Inauguration Day!